Summer Vegetable Sauté
Description
This summer vegetable sauté is the perfect way to use all your fresh veggies! With just seven ingredients and a few easy steps, it's a quick kidney-friendly recipe to try this summer!
Ingredients
- 2 tbsp unsalted butter
- 1/8 tsp garlic powder
- 1/8 tsp pepper
- 8 oz frozen corn kernels
- 1/2 cup red bell pepper (chopped)
- 2 cups zucchini (chopped)
- 2 tbsp pimientos (chopped)
Instructions
- In a skillet over medium-high heat, melt the butter. When melted, add the garlic powder, pepper, and frozen corn. Cook for 3 to 4 minutes, or until thawed and fragrant (if using canned corn, add with the zucchini instead and begin with the peppers and seasonings).
- Add the bell peppers and cook for 2 to 3 minutes, or until fragrant.
- Add the zucchini and cook 4 to 6 minutes or until zucchini are vibrant green and tender crisp.
- Remove from heat and stir in the pimientos.
- Serve.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 89kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 3g15%
- Cholesterol 12mg4%
- Sodium 70mg3%
- Potassium 291mg9%
- Total Carbohydrate 11g4%
- Dietary Fiber 2g8%
- Sugars 5g
- Protein 2g4%
- Calcium 26 mg
- Phosphorus 68 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Sides, Vegetarian
Read it online:
https://www.dciinc.org/recipe/summer-vegetable-saute/